Zero- Zero ---Waste Composting: Waste Composting: How Food ...
Composting on Campus: Trends, Innovations & Best...
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Composting on Campus: Trends, Innovations & Best Management
Practices
October 17, 2013
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Thank You To Our Sponsors
Series Sponsor
Program Sponsor
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Your Hosts!
Molly Shane Joe Rasmussen
Missy Beckwith Arwen Buchholz
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Agenda Welcome & Introduction
Composting on Campus: Trends, Innovations & Best Management Practices
Speakers:
– Missy Beckwith, Assistant Director for Support Services, Middlebury College
– Molly Shane, "Weigh the Waste" Campaign Manager, Middlebury College
– Arwen Buchholz, Recycling and Waste Reduction Coordinator, Duke University
– Joe Rasmussen, Ed.D., LEED AP BD+C, Integrated Waste Management Specialist, CalRecycle
Q& A (after the presentation)
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Composting at Middlebury
20 years, and
6,000 tons of food waste later…
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Compost – 30% of Midd’s waste
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Composting at Middlebury
Staff separate pre- and post-consumer food waste in the dining halls.
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Composting at Middlebury A specially-designed truck empties toters and brings food waste to a storage container at the composting site.
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Composting at Middlebury
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Composting at Middlebury
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Composting at Middlebury
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Composting at Middlebury
Finished compost is used as soil amendment on campus grounds and at the Organic garden.
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The Evolution of Composting at Midd
Compacting roll-offs to far away places
Bad smells and vermin
Unsightly
Just to far
Hefty hauling fees
But
Confirmed volume
Confirmed ability to divert through kitchen staff
Confirmed savings over landfill fee
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The Evolution of Composting at Middlebury
PAWS (Passively Aerated Windrow System), specially designed hook-lift truck, and plenty of black gold
Resolved vermin and smell issues by removing food waste daily from Dining Halls.
Installed compost coolers.
Reduced hauling fees by purchasing our own hook-lift truck and designing a box.
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The Evolution of Composting at Middlebury
The Switch - Turned windrow system
No weed seed.
Improved process time.
Reduced labor.
Other improvements over the years -
Modifications to the truck – more user friendly.
Cement pad at the Facility
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Other composting initiatives…
Waste Stations at All-Campus Events
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Other composting initiatives…
Residential and Office Building Collections
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A great system, but….
It’s Invisible
Minimal student involvement
Does not resolve the waste generation issue.
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What’s next….
Great student’s like Molly get involved!
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a student-led initiative to address food waste on the Middlebury campus
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Our Beginnings
Share the Surplus
Learning about food recovery
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Middlebury’s Food Waste
What We Knew:
300 tons of food waste per year
What We Didn’t Know:
Sources of waste?
Types of waste?
Solutions to waste?
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The Challenges of Waste
Waste is…
Invisible
Variable
Hard to make sense of
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Weigh the Waste: What We Do
The Problem
Unnecessary food waste
The Solution
Make waste visible
The Process
Scrap plates; separate and weigh waste; display waste; track waste
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The Problem:
Unnecessary Food Waste
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The Solution: Make It Visible
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The Solution: Make It Visible
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The Process: Scrap plates
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The Process: Separate and Weigh
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Results
We’ve collected 5 times in 2 dining halls
Here’s what we’ve found:
Avg. total waste = 174.5 lbs
On avg. edible waste is 79.5% of total
On avg. inedible waste is 12.7% of total
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Moving Forward
Opportunities for Collaboration
Local sourcing
Beyond the Dining Hall
Where else does waste exist?
How else could we take ownership of our waste?
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The Ripple Effect
Students lack ownership over the processes of production, consumption, and disposal
Waste is invisible and so are the people that handle our waste
Community Benefits
Challenging disrespect, entitlement, exclusive definitions of community,
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Questions
33 33
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Composting at Duke University
Introducing Post-Consumer Compost Collection
10/17/13
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Duke University Sanitation and Recycling Services
• Duke FMD Sanitation and Recycling Services (DSRS) – “Traditional” recycling collection
• Glass, Plastic, Aluminum, Steel/Tin
• Office Paper
• Newspaper & Magazines
• Cardboard
• Collects and removes recyclable material from interior and exterior locations within the University and parts of School of Medicine
– Recycling Outreach and Education Campaigns • Special programs (Ex . Recycle for the Children, Free Store, RecycleMania, Move Out for Charity)
• Training sessions
– Waste collection • Removes Non-Hazardous waste from outside University, School of Medicine, and Health System
buildings
– Recycling and diversion rate reporting
– Waste Reduction • Special events and Athletics
• Non-traditional materials
• Information resource for Duke Community
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Totals (lbs)
East* 355,770
West* 260,040
Devil's Den 10,200
Freeman Center 5,600
The Refectory* 13,060
Devil's Bistro 5,070
Sanford Deli 2,350
Law* 21,210
McDonalds 18,375
Pitchfork Provisions 37,710
Grace's 12,264
Quenchers 24,830
Twinnies 6,910
Blue Express 8,730
Nasher Café 9,430
Greenhouse 20,730
Fuqua Business 29,050
Grand Total (lbs) 841,329
Grand Total (tons) 420.66
Established Dinning Composting
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• Finalize and consolidate reporting
– Develop a centralized system for reporting all recycling and diversion efforts
• Finalize reporting methods, boundaries and targets
– Determine methodology for reporting
– Determine inclusion areas
– Conduct waste audits
– Develop targets for Duke’s overall recycling and waste reduction efforts
• Develop recycling standards for Duke
– Accepted materials and method for collection (single stream vs. dual-stream
and post-consumer compost)
– Bin standards
– Ensure outside contractors follow same standards
• Outdoor and Athletic Waste Management
– Identify the key barriers and address best policy for moving forward.
Campus Sustainability Committee and DSRS Goals
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Waste Audits
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• Mostly compostables and plastics
• Trash - Granola bar wrappers, candy wrappers, snack wrappers (e.g. fruit snacks), styrofoam, wrap-plastics,
chip bags, condiment packets (e.g. ketchup/mustard squeeze packs), non-paper tea packets, plastic gloves, padded manila envelopes, plastic shopping bags.
Plastics 22%
Glass 4%
Alum/Steel/Tin 1%
Office paper 2%
Mixed paper 11%
Cardboard 3%
Compost 43%
Other plastics 2%
Trash 12%
Total Waste: All Schools
Waste Audits: All Participants
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• Post-Consumer Composting – Facilities Management, Sanford, Wilson and Brodie Gyms
• Mixed Recycling – Facilities Management, Sanford, Wilson and Brodie Gyms
• Custom DSRS Bins – Facilities Management, Sanford, Wilson and Brodie Gyms
• Office Waste Reduction Program – Facilities Management and Sanford
• Lab Plastics Recycling – French Science and Biology
• Film Plastics Recycling – French Science and Biology
Pilot Projects Launched 2013
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Composting and Mixed Recycling Bin
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Mini-Bin Program
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Plastics 15%
Film plastics 1% Other plastics
0%
Glass 8%
Alum/Steel/Tin 1%
Office paper 2%
Mixed paper 12%
Cardboard 0%
Compost 47%
Trash 14%
Pre-Transition Waste Audits from Pilot Bldgs
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Plastics 25%
Film plastics 1%
Other plastics 0%
Glass 29%
Alum/Steel/Tin 3%
Office paper 16%
Mixed paper 25%
Cardboard 0%
Compost 1%
Trash 0%
Pre-Transition Recycling Audits from Pilot Bldgs
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Contamination in Recycling Bins
Contamination in Compost Bins
Contamination in Trash Bins
Pre-Transition 0.6% N/A 86.3%
2 Weeks After Transition 3.7% 20.0% 72.1%
4 Weeks After Transition** 15.3% 8.9% 85.0%
7 Weeks After Transition** 11.4% 17.3% 61.0%
9 Weeks After Transition 3.4% 5.8% 75.1%
Contamination Rates During Summer Evaluation
**Organic contamination in Sanford's recycling elevated because of seminars in the conference room, adjacent to new double recycling bin, compost bin on the other side of the floor. A new compost bin was ordered for this location
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0.0%
10.0%
20.0%
30.0%
40.0%
50.0%
60.0%
70.0%
80.0%
90.0%
100.0%
Trash
Compost
Recycling
Aggregate Contamination
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• Mini-bin doesn’t fit opening
• Want a mini-bin for compost
• Trash opening too small
• Don’t like touching trash
• Pizza Boxes
• Mostly participants like the program but want it to be more
convenient
• Recycling volume increase requiring 2xweek collection
Participant Feedback
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• Education – Working with Students for Sustainable Living to ramp up education in
academic building
– Will use this plan to help develop more robust campaigns in other buildings
– Working with Env. 245 class to develop education campaign for residence
halls
• Survey – Pilot participants
• Bins – Update design
• Analyze Recycling Service/Recycling Standards –Develop growth plan based on pilot results
–Finalize Outdoor recycling plan
• Reporting –Continue waste audits
–Develop waste reduction targets
Next Steps
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Questions
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Exploring On-site Food Waste Reduction: Dehydrators and Liquefiers
Presenter: Joe Rasmussen, Ed.D.
Integrated Waste Management Specialist
CalRecycle
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Presentation Overview
Food Waste Dehydrators and Liquefiers
What are they, and how do they work?
Claims made by vendors
What does the research tell us?
Pros and Cons
Are they green?
How do these technologies fit into EPAs Food Recovery Hierarchy?
Implications
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Food Waste Dehydrators
On-site food waste “reducer” (not a composter)
Use heat and turning to dehydrate food waste
Volume & mass reduced 70 - 90% (batch system)
Can be coupled with pulping and/or dewatering
Residual Materials = Dehydrated Food Waste and Condensate Water
…What are they, and how do they work?
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Food Waste Dehydrators
Claims made by vendors:
“The end product is a material ideal for use as soil amendment.”
“Decomposes compostable waste without using microorganisms, enzymes or additives.”
Condensate water is “sterile water for landscaping or other recoverable use.”
“Reduces carbon footprint.”
“Zero environmental impact.”
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Food Waste Dehydrators
Lack of research available
BioCycle article based on study at Loyola Marymount University
Studied biodegradation of dehydrated food waste (DFW)
Results: When re-hydrated, DFW grew fungus rapidly; not suitable as a soil amendment.
…what does the research tell us?
http://www.biocycle.net/2011/12/19/food-waste-diversion-
at-urban-university/
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Food Waste Dehydrators
Reduces food waste sent to landfills
No water input needed
Relatively small equipment footprint
May reduce odors/vectors
May reduce labor needs
May reduce some transportation impacts
May reduce expenses
…Pros and Cons
Residual material needs further processing for beneficial reuse
Condensate water not beneficially used
Uses electricity (energy use varies by model)
Staff education needed
May be expensive over the long-term
Pros Cons
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Food Waste Dehydrators
Difficult to answer
Analysis must be site-specific
Use a significant amount of electricity
Condensate water goes to sewer
Residual is not compost (then what is it?)
Material characterization study would be helpful
A detailed Life Cycle Analysis (LCA) would be useful to better understand Pros and Cons
…are they green?
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Food Waste Dehydrator Webpage
http://www.calrecycle.ca.gov/organics/food/dehydrators.htm
Dehydrated food waste is still food waste.
CA Regulations = Land application of food waste or mixed solid waste is considered disposal.
* See Title 14, Section 17852 (a)(15)(C) http://www.calrecycle.ca.gov/Laws/Regulations/Title14/ch31.htm
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Food Waste Liquefiers
Convert food waste into liquid effluent (continuous feed system)
Aerobic digestion via microbes
Mechanical turning of materials
Particles break down and are sent to the sewer system as wastewater effluent
Water is continually added to keep system clean and replenish water lost through discharging to sewer
…what are they and how do they work?
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Food Waste Liquefiers
Claims made by vendors:
“Effluent can be re-used for irrigation and agricultural applications.”
“There are no by-products, this water can go down the drain or gets recycled for gardening.”
“The liquid compost is channeled through the sewer system or can be returned to the soil as nourishment.”
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Food Waste Liquefiers
Very little research available
BioCycle article based on effluent study at Loyola Marymount University
Results: Effluent tested was “stronger” than raw sewage, and pathogen indicators were found; should not be used for landscape irrigation.
…what does the research tell us?
http://www.biocycle.net/2012/09/18/evaluating-food-
digestion-effluent-for-landscape-use/
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Food Waste Liquefiers
Reduces food waste sent to landfills
No solid waste byproduct after processing
Small equipment footprint
May reduce odors/vectors
May reduce labor needs
May reduce some transportation impacts
May reduce expenses
…Pros and Cons
Hundreds of gallons of potable H2O used daily
Uses electricity 24/7
On-going expenses
Waste water effluent not beneficially used
May be issue for waste water treatment plants
May be corrosive to plumbing
Pros Cons
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Food Waste Liquefiers
Difficult to answer
Potable water is a precious resource
Electricity is continually used (typically 24/7)
Most liquefiers require proprietary enzymes and/or microbes to be added periodically
Effluent quality varies based on inputs; more independent effluent testing would be useful
A detailed Life Cycle Analysis (LCA) would be helpful to better understand Pros and Cons
…are they “green”?
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Where do these technologies fit…
In California, dehydrated food waste cannot legally be land applied; it must be sent to a disposal site.
Liquefied food waste is sent to the sewer with little to no beneficial use.
…into EPAs Food Recovery
Hierarchy?
http://www.epa.gov/smm/foodrecovery/
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Implications Need much more research to build a robust
knowledge base of these technologies
Life Cycle Analyses (LCAs) would be particularly helpful studies
Appropriateness of these technologies is dependent on context, and is site-specific
These technologies are relatively new and emerging, so there is some inherent risk
Advice: Do your homework! Ask vendors for references and contact them to learn more.
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References: • Bergstrom and Rasmussen (2011) Food Waste Diversion at Urban
University. BioCycle. Emmaus, PA. Vol. 52, No. 12, p. 34.
• DeSombre, Et. Al. (2013) Food is Not Trash: Redefining Wellesley's Waste Culture by Composting. Environmental Studies Program, Wellesley College. Wellesley, MA.
• Dorsey and Rasmussen (2012) Evaluating Food Digestion Effluent For Landscape Use. BioCycle. Emmaus, PA. Vol. 53, No. 9, p. 26.
• Griffith-Onnen, Patten & Wong (2013) On-Site Systems for Processing Food Waste: A Report to the Massachusetts Department of Environmental Protection. Northeastern University, Boston, MA.
• Neale (2013) Analysis of Biodigesters and Dehydrators to Manage Organics On-site. BioCycle. Vol. 54, No. 10, p. 20.
• Spencer (2008) A New Generation Of Commercial Disposers. BioCycle, Vol. 49, No. 7, p. 27
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Questions
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Contact Information
Joe Rasmussen, Ed.D. LEED AP BD+C Integrated Waste Management Specialist CalRecycle
Molly Shane Middlebury College [email protected]
Missy Beckwith Assistant Director – Support Services Middlebury College [email protected]
Arwen Buchholz Program Coordinator Recycling and Waste Reduction Duke University [email protected]
Rob Gogan Recycling and Waste Manager Facilities Maintenance Operations Harvard University [email protected]
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Upcoming Webinars
EPA Food Recovery Challenge Thursday, November 7, 2013
http://www.epa.gov/smm/foodrecovery/
Opportunities for Source Reduction and Effective
Materials Management Thursday December 12 1:00 pm-2:30 pm EST